Here's a simple Asian cucumber salad recipe: It's crispy and refreshing with a spicy kick. Mix soy sauce, rice vinegar, garlic, green onions, sugar, sesame oil, sesame seeds, and chili oil. Ready in just 20 minutes!

Try this: Spicy Asian Cucumber Salad is made with crunchy cucumbers tossed in a flavorful dressing of garlic, soy sauce, vinegar, and chili oil. It's an easy side dish that pairs perfectly with rice and your favorite proteins, ideal for your weekly meals.

We love preparing this Chinese dish for meal prep because it's simple and stays fresh in the fridge for 3-4 days. It's perfect for busy weeknights when we need a quick vegetable side dish. Plus, the best part is, it doesn't need to be reheated!

This cucumber recipe is inspired by our traditional Chinese smashed cucumber salad. You don't need to spiralize the cucumbers—just slice them thinly instead.

Ingredients

A. Mini cucumbers: Mini cucumbers, also known as Persian cucumbers, are recommended for their refreshing crunch! It's best to avoid cucumbers with seeds, like American cucumbers, for this dish.

B. Salt: Salt is used to draw out excess liquid from the cucumbers, which helps to make them crunchier!

C. Regular soy sauce

D. Rice vinegar

E. Chili oil

F. Sugar

G. Sesame oil

H. Sesame seeds

I. Green onions

Here are step-by-step instructions for making spicy Asian cucumber salad:

Prepare the Cucumbers:

Start with mini cucumbers (Persian cucumbers) or other preferred cucumbers. Slice them thinly.

Place the sliced cucumbers in a bowl.

Season with Salt:

Sprinkle salt over the sliced cucumbers. This helps to draw out excess moisture and makes them crunchier.

Let the cucumbers sit for about 10-15 minutes to allow the salt to work.

Make the Dressing:

In a separate bowl, prepare the dressing by combining:

Soy sauce (or low sodium soy sauce / tamari for gluten-free)

Rice vinegar (or white vinegar / apple cider vinegar / Chinese black vinegar)

Chili oil (or chili garlic sauce / gochugaru / red chili flakes)

Sugar (or honey / maple syrup / sweetener of choice)

Optionally, add sesame oil for additional flavor (omit if allergic)

Mix well until the sugar dissolves.

Drain and Toss:

After 10-15 minutes, drain any accumulated liquid from the cucumbers.

Pour the prepared dressing over the cucumbers.

Mix Well:

Gently toss the cucumbers with the dressing until evenly coated.

Chill and Serve:

Cover the bowl with plastic wrap or transfer the salad to a sealed container.

Refrigerate for at least 30 minutes to allow the flavors to meld.

Serve chilled as a refreshing side dish.

Optional Garnish:

Before serving, garnish with sesame seeds and chopped green onions for added texture and flavor.

Enjoy your spicy Asian cucumber salad!

Lyykkers, we hope you enjoy making and savoring this spicy Asian cucumber salad as much as we do! It's a perfect blend of crunchy cucumbers and flavorful dressing, ideal for any meal!!